Chef's knife BergHOFF Leo Graphite Steel, 20 cm blade, single-piece

The BergHOFF Leo Graphite Steel chef's knife features a 20 cm single-piece steel blade engineered for general kitchen tasks such as chopping, slicing and dicing. The blade is made of high-quality stainless steel and offers durability and edge retention suitable for everyday use in home and professional kitchens. The design includes a heavy bolster and an upward curved tip that supports rocking motions for efficient mincing and provides stability for light cleaving tasks.

Advantages

This chef's knife combines a single-piece construction with a well-balanced profile to deliver consistent control during cutting. A heavy bolster increases stability and control at the pinch grip, while the upward curved tip facilitates rocking cuts on a cutting board. The wide, robust blade improves the knife's versatility, allowing it to handle standard slicing and chopping as well as light cleaving. The steel construction provides reliable edge retention and straightforward maintenance for routine kitchen use.

Suitable for

• Chopping vegetables and herbs
• Slicing meat and poultry
• Dicing fruits and onions
• Mincing with a rocking motion
• Light cleaving tasks

Key specifications

• Blade length: 20 cm
• Construction: single-piece steel design
• Blade material: high-quality stainless steel
• Blade shape: upward curved tip for rocking cuts
• Handle: ergonomic design with heavy bolster for control

How to use

Use the BergHOFF Leo Graphite Steel chef's knife for a range of general kitchen tasks by positioning the food on a stable cutting board and holding the knife with a secure pinch or full-handle grip. Employ rocking motions with the upward curved tip for efficient mincing, and use the wider section of the blade for slicing and light cleaving where appropriate. Maintain a steady wrist and controlled strokes to preserve the blade edge and ensure safe operation.

Usage recommendations

Regularly hone the blade with a steel rod to maintain the edge and hand-sharpen or professionally sharpen when needed. Clean the knife by hand with warm water and mild detergent, then dry immediately to prevent moisture exposure. Store the knife in a suitable knife block or magnetic strip to protect the blade and reduce the risk of damage.